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Pizza ideas? Got any?
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<blockquote data-quote="SRL" data-source="post: 377828" data-attributes="member: 701"><p>Hawaiian pizza is our favorite when we go out to eat or carry out, but I never seem to get it as good at home. It's usually made with Canadian bacon and pineapple here.</p><p></p><p>I usually make a big pizze one the weekend, plus extra crust for breadsticks. My usual pizza is Nick Stellino's Sicilian style crust (linked below). On half I put on mild Italian sausage and on the other half I do yellow pepper, sweet onion and black olives. I usually have enough veggie left over for me for breakfast or lunch the next day. </p><p></p><p>When I'm in the mood for something more "grown up", I make this Palermo Pizza recipe with carmelized onions. The recipe calls for marsala or port but I prefer white wine with a pinch of sugar tossed in if it's dry. </p><p></p><p>I didn't see his recipe for Italian Bread Crumbs so here it is. The store bought ones aren't at all the same. I usually used dried herbs as that's what I have on hand most of the time.</p><p></p><p>1/2 teaspoon olive oil</p><p>1 cup bread crumbs</p><p>1 Tablespoon finely chopped fresh basil, or 1 tsp dried</p><p>1 T finely chopped fresh Italian parsley</p><p>1/8 tsp salt</p><p>1/8 tsp freshly ground black pepper</p><p>2 T freshley grated romano or parmesan cheese.</p><p></p><p>In a nonstick saute pan, heat the olive oil over medium heat for one minute. Add the bread crums and cook, stirring until brown, about 2 minutes.</p><p></p><p>Transfer to a bowl and add the remainint ingredients, mixing well. Store in an airtight container. Can be frozen for up to 2 months.</p></blockquote><p></p>
[QUOTE="SRL, post: 377828, member: 701"] Hawaiian pizza is our favorite when we go out to eat or carry out, but I never seem to get it as good at home. It's usually made with Canadian bacon and pineapple here. I usually make a big pizze one the weekend, plus extra crust for breadsticks. My usual pizza is Nick Stellino's Sicilian style crust (linked below). On half I put on mild Italian sausage and on the other half I do yellow pepper, sweet onion and black olives. I usually have enough veggie left over for me for breakfast or lunch the next day. When I'm in the mood for something more "grown up", I make this Palermo Pizza recipe with carmelized onions. The recipe calls for marsala or port but I prefer white wine with a pinch of sugar tossed in if it's dry. I didn't see his recipe for Italian Bread Crumbs so here it is. The store bought ones aren't at all the same. I usually used dried herbs as that's what I have on hand most of the time. 1/2 teaspoon olive oil 1 cup bread crumbs 1 Tablespoon finely chopped fresh basil, or 1 tsp dried 1 T finely chopped fresh Italian parsley 1/8 tsp salt 1/8 tsp freshly ground black pepper 2 T freshley grated romano or parmesan cheese. In a nonstick saute pan, heat the olive oil over medium heat for one minute. Add the bread crums and cook, stirring until brown, about 2 minutes. Transfer to a bowl and add the remainint ingredients, mixing well. Store in an airtight container. Can be frozen for up to 2 months. [/QUOTE]
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